Sauteed Grouse with Peach-Balsamic Sauce

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Recipe by: MommyFromSeattle

"I first tasted this in a restaurant owned by a friend who specializes in game bird dishes and loved it. He graciously gave me this simple but elegant recipe that I've been making for 10 years. This sauce has a mild sweet taste, a beautiful color and tastes delicious with delicate game meats such as grouse, pheasant or quail. Serve with wild rice pilaf and it's perfect for company."

Directions

Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.

Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.

Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

All done! Now take a photo, rate it, and share your accomplishments!

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Reviews 19

21 Ratings

Elissa

11/26/2008

I meant to review this sooner but plain forgot! I went on a hunting trip with my male friend and cooked this recipe with the grouse he shot. First of all we took the meat off the bones and "bled" it to get rid of the game-y taste (just soak in salted water overnight in the fridge).
When I cooked this the next night and let him taste a piece before dinner he said "Oh my God that's the best thing I've ever eaten."
In other words, we loved this recipe! It compliments the game bird perfectly. I cooked it exactly like it's written, and I honestly can't wait to make it again.

GRANNYLOOHOO

6/5/2007

With apologies to MommyFromSeattle, I only made the sauce and not the grouse, but the sauce is excellent! I have not eaten grouse, but I know this would make a superb complement to pheasant. Since I was not using the sauce to cook grouse, I reduced it till it was syrupy, then drizzled it over risotto cakes from another website. I used apricot preserves, but I can't wait to try it with peach--it was so good!